Chunky Chili

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Chunky Chili is a savory, hearty main dish. It contains seasoned meat (ground beef or turkey), kidney beans, tomatoes, and diced onions in a scrumptious liquid. Fairly easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com

Prep Time20

Cook Time15

Course: Main Dish

Cuisine: American

Keyword: #easymaindish, #savory

Servings: servings

Calories: 213kcal

Cost: $15

Ingredients

1 pound ground beef Or use ground turkey.
1/2 teaspoon coarse ground black pepper More or less as preferred
1/2 teaspoon salt More or less as preferred.
1 tablespoon olive oil
1 medium onion (peeled and chopped)
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) peeled, whole tomatoes
1 can (15.5 ounces) dark red kidney beans
1/2 teaspoon chili powder (or use taco seasoning mix) Use more if preferred.

Instructions

In medium bowl, thoroughly combine ground beef (or ground turkey) with salt and coarse ground black pepper. Set aside.
Drizzle one tablespoon of olive oil in a large skillet. Add peeled/chopped onion. Cook over low-medium heat for 2 to 3 minutes OR until "semi-translucent." TURN HEAT OFF.
Add seasoned ground beef (or turkey). TURN HEAT ON low-medium. Stir together meat and onions for 3 to 5 minutes OR until meat is brown. TURN HEAT OFF.
Carefully drain liquid into a heatproof container. Discard.
MAKE SURE HEAT IS OFF. Fold three paper towels together. Press meat and onions with "thick fold" to absorb remaining greasy liquid. Discard paper towels.
Pour meat-onion mixture into a medium saucepan.
Open cans of diced tomatoes, whole/peeled tomatoes and dark red kidney beans.
Drain diced tomatoes. Save tomato sauce. Pour 1 cup of drained/diced tomatoes into saucepan. Pour in 1/2 cup of the tomato sauce into saucepan. Save remaining tomato sauce to use later.
Remove whole tomatoes from can. Leave tomato sauce in can. Chop whole tomatoes into medium sized chunks. Pour into saucepan. Use 1/4 of the tomato sauce into saucepan. Save remaining tomato sauce to use later.
Pour 1 cup of dark red kidney beans AND soup into saucepan. Save remainder to use later.
Add chili seasoning. Stir until well combined. Set aside.
Cover with lid. Simmer 3 minutes over low medium heat. Watch closely to prevent burning.
Taste a cooled sample. If desired, add more salt, coarse ground black pepper and 1/4 teaspoon of chili powder. Stir until well combined. Taste a cooled sample. Repeat until satisfied with taste.
Simmer 2 more minutes over low-medium heat.
If liquid is too thick, add 1/4 cup of tomato sauce from each can. If more kidney beans are preferred, pour in what's left in the can.
Stir until well combined. Simmer 2 more minutes.
Serve hot.
Keeps well in fridge. Store chili in a container. Seal tight with a lid or foil. Flavors marinate overnight in fridge. Chunky chili tastes better the next day.

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